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| | Cumin (mellet yira)
by Kasma Loha-unchit | |
More Ingredients Thai Recipes Cooking Classes Thai Cookbooks Food Articles See below for Recipes with Cumin. Cumin (Mellet Yira): This spice is sometimes erroneously called "fennel" or "caraway" in Thailand, perhaps because the first western translators were not familiar with it and mistook it for the other two because of their similar appearance. Therefore, if you should find a package of seeds in a Thai market labeled as "fennel," it is most likely to be cumin instead. Cumin is used primarily in curry pastes, some marinades and a few Indian-influenced dishes. It is normally used in combination with coriander seeds, either roasted first for a more aromatic feature, or plain for more subtle flavoring. Because it is not a primary spice flavor for Thai cooking and can overpower, take care not to overuse. Roast cumin seeds in a dry pan over low to medium heat, shaking the pan frequently to roll the seeds around until they are aromatic and a darker shade of brown. If the pan is too hot, the seeds will pop; reduce heat accordingly. Do not burn as this will add a bitter taste. Since spices lose flavor and fragrance quickly after they are ground, always buy cumin in whole seeds and grind them yourself when needed. Store in an airtight jar in a cool, dark place in the cupboard. Roast the seeds only as you need them. Text Copyright © 2000 Kasma Loha-unchit in Dancing Shrimp: Favorite Thai Recipes for Seafood. See pages 56. This is just one of many listings in the "Alphabetical List of Ingredients" in chapter four (pages 49 to 73) of Dancing Shrimp: Favorite Thai Recipes for Seafood. Ingredient index | Return to Top Cumin (Mellet Yira): Also referred to as fennel and caraway. There is confusion about whether fennel is used in Thai cuisine. As far as I know, it is not (neither is caraway). Somehow, cumin has been mistakenly referred to as fennel, most probably because the shape of the seed resembles fennel, though smaller in size. The flavors of the two spices are nothing like each other. If you buy a bag of seeds labeled as "fennel" at a specialty Thai market, you are getting cumin. It is used primarily in curries – sometimes roasted, sometimes not – to effect a wide range of flavor combinations. Because its strong distinctive aroma can overpower the more subtle flavors of some herbs, take care not to overuse it. Text Copyright © 1995 Kasma Loha-unchit in It Rains Fishes. See page 78. Ingredient index | Return to Top Recipes with Cumin : Options: Ingredient index | Recipe index | Articles on Thai food and culture | Thai cooking classes | Thai cookbooks | Thai markets | Best Thai brands | Contact Kasma | Return to Top See our Online Markets page for online sources of Thai ingredients. If they do not have the product you wish, inquire by email if they will order it for you. | ||
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